FERMENTATION OF JUICE
The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20° Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff.
1 . A process of preparing a concentrated liquid foodstuff comprising
treating a mixture of a juice concentrate having a Brix of from 5 to 20° Bx and a carbohydrate, with a yeast;
to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff.
2 . The process according to claim 1 , characterized in that the juice concentrate has a Brix of from 6 to 16° Bx.
3 . The process according to claim 1 , characterized in that the juice concentrate has a Brix of from 8 to 12° Bx.
4 . The process according to claim 1 , characterized in that the yeast is selected from Saccharomyces.
5 . The process according to claim 1 , characterized in that the treatment of the juice concentrate with the yeast is carried out at temperatures above 25° C.
6 . The process according to claim 5 , characterized in that the treatment of the juice concentrate with the yeast is carried out at temperatures of from 25 to 35° C.
7 . The process according to claim 5 , characterized in that the treatment of the juice concentrate with the yeast is carried out at temperatures of from 28 to 32° C.
8 . The process according to claim 1 , characterized in that the treatment is carried out for 24 to 50 h.
9 . The process according to claim 1 , characterized in that the juice concentrate has a pH of <4.
10 . The process according to claim 1 , characterized in that the yeast is added in an amount of 0.01 to 0.1 wt %, based on the total weight of the mixture.
11 . The process according to claim 1 , characterized in that the carbohydrate is added in amount of from 1 to 20 wt %, based on the total weight of the mixture.
12 . The process according to claim 11 , characterized in that the carbohydrate is selected from the group consisting of maltose, lactose, glucose, hexose, a hydrolyzed saccharose concentrate, an invert sugar syrup, a glucose syrup, a natural fruit sugar from fruit juice and fruit juice concentrate.
13 . A concentrated liquid foodstuff obtainable by the process according to claim 1 .
14 . A ready-to-drink composition comprising a diluent and the concentrated liquid foodstuff according to claim 13 .
15 . Use of the concentrated liquid foodstuff obtained by the process of claim 1 for the preparation of a ready-to-drink composition.
16 . The process according to claim 1 , characterized in that the mixture has a total acidity of at least 25 g/L, calculated as citric acid, pH 8.1.
17 . The process according to claim 4 , characterized in that the Saccharomyces is Saccharomyces cerevisiae or Saccharomyces bayanus.
18 . The process according to claim 16 , characterized in that a ratio of total carbohydrate to total acidity is less than 8.